FOR THE DOUGH:
In a large mixing bowl, combine 1 cup of flour, sugar, and yeast. Add warm water and stir until well combined. Let it sit for about 5 minutes until it becomes frothy.
Add melted butter, salt, and egg to the yeast mixture and stir until incorporated.
Gradually add the remaining flour, about 1 cup at a time, stirring well after each addition, until a dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
FOR THE FILLING:
While the dough is rising, prepare the filling. In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is translucent, breaking up the beef into crumbles as it cooks.
Add the finely shredded cabbage to the skillet and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
ASSEMBLY:
Preheat your oven to 375°F (190°C).
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.
On a floured surface, roll out each dough ball into an oval shape, about 6-8 inches long and 4-5 inches wide.
Place a scoop of the filling onto one half of each oval dough, leaving a border around the edges. Fold the other half of the dough over the filling to form a pocket and pinch the edges to seal.
ADVERTISEMENT
